1

Prepare crust: Heat butter in a saucepan until melted. Remove from heat and stir in cookie crumbs and sugar. Pat the crumb mixture over the bottom of an oiled 9-inch springform pan. Freeze in the freezer.

2

Preheat oven to 275°F.

3

Prepare cheesecake: Beat the cream cheese and sugar in a large mixing bowl until creamy. Add the eggs 2 at a time, beating well after each addition. Stir in the sour cream and vanilla. Fold in the chocolate chips and melted chocolate.

4

Spread the cream cheese mixture over the frozen crust. Sprinkle a few extra chocolate chips on top. Tap the pan on the countertop to break any large air bubbles. Wrap the bottom and side of the pan with heavy-duty foil.

5

Place the springform pan in a larger baking pan and fill the baking pan with enough water to measure 2 inches. Bake for 1½ to 2 hours or just until the center is almost set. Remove the foil and place the pan on a wire rack. Let cool for 45 minutes.

6

Chill, covered, on the rack for 5 hours or longer. Garnish with raspberries and chocolate curls.